Glucose oxidase-mediated gelation: A simple test to detect glucose in food products

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 36, 2012, Pages 8963-8967

  Liu, Yi ^a   Javvaji, Vishal ^b   Raghavan, Srinivasa R ^b   Bentley, William E ^a,b   Payne, Gregory F ^a,b  

^a UNIVERSITY OF MARYLAND   (United States)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

alginate; glucose oxidase; high fructose corn syrup (HFCS); hydrogel; stimuli responsive biopolymer

Indexed keywords

CALCIUM IONS; CORN SYRUP; GEL FORMATION; GLUCONIC ACIDS; PROOF OF CONCEPT; RHEOLOGICAL MEASUREMENTS; STIMULI-RESPONSIVE;

ALGINATE; FOOD PRODUCTS; FRUCTOSE; GELATION; GLUCOSE OXIDASE; GLUCOSE SENSORS; HYDROGELS; SUGAR (SUCROSE);

GLUCOSE;

ALGINIC ACID; GLUCOSE; GLUCOSE OXIDASE; SWEETENING AGENT;

CHEMISTRY; CONFERENCE PAPER; EVALUATION; FOOD ANALYSIS; METHODOLOGY; OXIDATION REDUCTION REACTION;

ALGINATES; FOOD ANALYSIS; GLUCOSE; GLUCOSE OXIDASE; OXIDATION-REDUCTION; SWEETENING AGENTS;

ZEA MAYS;

EID: 84866390192     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301376b     Document Type: Conference Paper

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